Making a Quinoa Crust is a natural progression from the relatively recent variety of foods benefiting from this supergrain. Ever since quinoa made its appearance on the Passover table, it has turned the Passover food options on its head. Quinoa replaces rice in Passover sushi and flour in cakes. It can also be a side dish: Quinoa with Toasted Coconut and a stuffing.
This basic Quinoa Crust is not moisture proof. Once baked, you can easily fill it with roasted vegetables without any added liquid at all. If you want to create more of a quiche feel, use no more than a total of 3/4 cup liquid (2 large eggs plus 1/4 cup vegetable broth/milk) for a 9 inch crust. When you pour that over about 1 1/4 pounds of sautéed vegetables, the vegetables absorb some of the liquid and the crust stays firm. To make it more filling or richer for a dairy meal, sprinkle parmesan or shredded mozzarella on top of the vegetables before you bake it. Once it cools, the crust can be unmolded just like a pastry crust and it cuts beautifully! It’s perfect for Passover and perfect for those who want to be gluten free all year round.
Prep time: 15 minutes
Hint: To moisture proof this crust, brush the baked crust with a layer of frothy egg whites or a thin layer of grated Parmesan cheese (for a dairy meal) and then bake it for two-three minutes more in a 350°F. oven.